{CASHEW CHEEZ BALL}

This was delish!  We served it at our New Year's Eve party to very normal, non-vegan people.  It was a hit!

I just doubled this cashew cheeze recipe, processed it for a lot longer to make it creamy, and chilled it for several hours.  Here it is:

2 c. raw cashews
1/2 c. water
5 T. fresh lemon juice (juice from 1 lemon)
1 t. salt
2-4 cloves garlic


1/2 c. cilantro, packed

• Process all ingredients except the cilantro until very smooth.
• Add cilantro and process until desired consistency.

• Line a round mould with saran wrap.  (I used one of my baby's stacker balls.)
• Fill mould with cheez.
• Cover and chill for several hours.
• Turn onto serving tray and remove mould and saran wrap.
• Brush with water to smooth lines.
• Serve with vegan crackers.

Note: I roll mine (after it's set) in toasted pecans mixed with black pepper and nutritional yeast. Delish!

{POMEGRANATE SALSA}

This stuff is amazing!  Mom got the recipe from her sister.

seeds of 1 pomegranate
1 avocado, chopped
1 tomato, chopped
2 T. onion, finely chopped
1/4 t. ground coriander
1 T. lemon juice
1/2 t. salt
1/8 t. cayenne pepper

• Combine all ingredients.
• Mix well.
• Chill before serving.
• Serve with healthy tortilla chips.